Toast the seeds: In a medium dry skillet over low heat, add the pepitas, coriander and sesame seeds. Cook, tossing or stirring frequently, until lightly toasted and fragrant. Add ½ teaspoon Aleppo pepper and a generous drizzle of olive oil. Keep warm.

Make the hummus: Add squash, garlic, tahini, lemon, maple and cumin to a food processor. Season with salt and remaining ½ teaspoon Aleppo pepper. Process until smooth while drizzling in about ¼ cup olive oil. Taste and add more salt if needed.

Serve: Spread hummus onto a shallow platter and smooth with the back of a spoon. Top with warm seed mixture. Serve alongside vegetables. Drizzle everything with more olive oil before serving.